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5
from 1 vote
Gingerbread Muffins
Ginger, Cinnamon and a hint of vanilla all come together perfectly in these classic holiday muffins (which, to be honest) taste great out of the holidays too :)
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course:
Baking, Lunchbox, Sweets & Treats
Cuisine:
Clean Eating
Keyword:
Clean Eating, Ginger Muffins
Servings:
12
Muffins
Calories:
215
kcal
Author:
Stephanie
Ingredients
Dry Mix
1¼
cups
spelt flour
½
cup
almond flour
(also called ground almonds)
2
tbsp
ground ginger
spice
1
tsp
cinnamon
spice
1
tsp
baking powder
½
tsp
baking soda
⅛
tsp
salt
just a pinch
Wet Ingredients
3
Eggs
½
cup
Maple Syrup
½
cup
Almond milk
2
tbsp
olive oil (mild tasting)
or melted coconut oil
1
tsp
vanilla extract
1
tsp
lemon juice
Instructions
Preheat oven to 180 Celcius / 350F and line a 12 hole muffin tray with some cupcake liners
Dry Mix: In a large mixing bowl, sift together spelt flour, almond flour, ginger, cinnamon, baking poder, baking soda, salt.
Wet Mix: In a separate mixing bowl, whisk eggs.Add maple syrup, vanilla, almond milk, lemon juice and olive oil
Add wet mix to dry mix and whisk or fold in until just combined.
Spoon into 12 hole muffin tray (the one you prepped early with liners)
Bake for 15 - 20 minutes. Check at 15 min by touching top of a muffin. If too soft, then allow an extra couple of minutes.
Remove from oven and transfer to wire tray to cool.
Notes
Store your cooled muffins in an airtight container in the fridge for up to a week.
Allow to cool completely before freezing.